Boneless Chicken Wings Recipe

Cut boneless chicken into bite-sized 1.5–2 inch pieces and place in a bowl.

Add buttermilk, soy sauce, minced garlic, salt and pepper. Stir to combine, fully coating the chicken.

Cover and refrigerate for at least 30 minutes, ideally 1–3 hours. This tenderizes and seasons the chicken.

Set up a breading station with three shallow bowls/plates: (1) flour mixture, (2) egg wash, (3) breadcrumbs.

Prepare flour mixture

In the first bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, 1/2 tsp salt and 1/2 tsp black pepper until evenly combined.

In the second bowl, beat the eggs and stir in 2 tablespoons milk to make the egg wash.

Place the panko/plain breadcrumbs in the third bowl and break up any large clusters so they are light and airy.

Remove a few pieces of chicken from the marinade, letting excess drip off. Dredge each piece first in the flour mixture (shake off excess), then dip into the egg wash, then press firmly into the breadcrumbs to fully coat. Place breaded pieces on a wire rack while you finish the rest.

For an extra-crispy double layer (optional): after the first breadcrumb coating, dip again in egg wash and re-coat in breadcrumbs.

Pour 1.5–2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high heat until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–40 seconds.

Working in batches (do not overcrowd), gently lower breaded chicken pieces into the oil. Fry 3–5 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature 165°F / 74°C). Smaller pieces may cook faster—watch for even color.

Use a slotted spoon or tongs to transfer fried chicken to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven if desired while you fry remaining batches.

While the chicken is frying (or immediately after), make the glaze: in a small saucepan combine 1/2 cup sweet chilli sauce, 1 tablespoon honey, 1 teaspoon rice vinegar or lime juice, and 1/2 teaspoon sesame oil (if using). Warm over low heat, stirring, until glossy and slightly thickened, about 2–3 minutes. Taste and adjust (more honey for sweetness or vinegar for tang). Keep warm.

Place the fried chicken in a large mixing bowl. Pour the warm sweet chilli glaze over the chicken and gently toss until evenly coated. Do this quickly so the coating remains crisp but becomes saucy.

Transfer to a serving platter. Sprinkle with sesame seeds and sliced spring onions. Serve immediately.